Peruvian Chicken and Rice with Green Sauce

Byarlo Jack

Peruvian Chicken and Rice with Green Sauce is a vibrant, comforting, flavor-packed dish that brings together tender, spiced chicken, fluffy turmeric-kissed rice, and the iconic Peruvian Aji Verde, a creamy, zesty, addictively delicious green sauce. It’s hearty, colorful, and perfect for anyone craving a meal that feels both cozy and exciting. With bold spices, fresh herbs, and layers of flavor in every bite, this recipe delivers restaurant-style Peruvian flavors right at home.

Why You’ll Love This Recipe

This dish combines comfort and freshness in the best way. The chicken is seasoned with classic Peruvian-style spices that create warmth without overwhelming heat, while the rice cooks in the same pot, absorbing all the savory juices. The real star, though, is the green sauce, cool, creamy, herbaceous, and slightly spicy, it transforms the whole meal into something irresistible. You’ll love how easy the recipe is, how well it reheats, and how it turns a simple chicken and rice dish into a flavor explosion.

Nutritional Info

This meal balances protein, carbs, and healthy fats. The chicken offers lean protein, the rice gives energy-sustaining carbohydrates, and the cilantro and jalapeño provide antioxidants. Aji Verde contains mayonnaise or yogurt, which adds creaminess but can be lightened if preferred. Overall, it’s a balanced, nutrient-packed dish with room for healthier swaps depending on your needs.

Time Taken

  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: About 45–50 minutes

This makes it ideal for weeknights but impressive enough for entertaining.

Ingredients

For the Chicken and Rice

  • 1.5 lbs boneless skinless chicken thighs
  • 1 ½ cups long-grain white rice, rinsed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • 2 ½ cups chicken broth
  • 1 ½ tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 ½ tsp salt
  • 2 tbsp oil
  • 1 tbsp soy sauce (optional for depth)
  • Juice of 1 lime
  • Fresh cilantro for garnish
READ Related Post  Easy Shrimp Ceviche Recipe | Mexican Style

For the Green Sauce (Aji Verde)

  • 1 cup cilantro leaves
  • 1 jalapeño (seeded for mild heat)
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 2 garlic cloves
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp salt
  • Optional: 1–2 tbsp aji amarillo paste for authentic flavor

Instructions

1. Season and Sear the Chicken

Generously season the chicken with cumin, paprika, oregano, salt, and pepper. Heat the oil in a large skillet and sear the chicken on both sides until golden. The chicken doesn’t need to be fully cooked at this stage—just well-browned to build flavor. Remove and set aside.

2. Build the Rice Base

In the same pan, sauté the onion and bell pepper until softened. Add the garlic and cook briefly until fragrant. Stir in the rice, allowing it to toast lightly and soak up the aromatics.

3. Cook Everything Together

Pour in the chicken broth, soy sauce, and lime juice. Stir well. Nestle the seared chicken back into the pot, cover, and simmer gently for about 18–20 minutes. Add the peas during the last few minutes of cooking. Once done, fluff the rice and let everything rest for a couple of minutes before serving.

4. Blend the Green Sauce

Combine all green sauce ingredients in a blender and blend until smooth and creamy. Adjust salt and lime to taste. Refrigerate briefly to allow flavors to develop.

You Must Know

  • Rinsing the rice is essential for preventing gumminess.
  • Chicken thighs stay juicy and flavorful, but breasts work as long as you avoid overcooking.
  • Aji Verde thickens as it chills—store extra for dipping fries, tacos, or grilled meats.
READ Related Post  Rich and Savory Classic Cheeseburger Soup

Storage Tips

  • Refrigerator: Store chicken and rice together for 3–4 days.
  • Freezer: Freeze the chicken and rice (without the sauce) for up to 2 months.
  • Green Sauce: Keeps for 5–6 days in an airtight container.

Ingredient Substitutions

  • Chicken thighs → chicken breasts or rotisserie chicken
  • White rice → jasmine, basmati, or brown rice (adjust liquid for brown rice)
  • Mayo → Greek yogurt for a lighter sauce
  • Jalapeño → serrano for more heat or green bell pepper for mild flavor

Serving Suggestions

  • Add sliced avocado or tomato salad on the side
  • Serve with warm tortillas
  • Pair with roasted sweet potatoes or grilled vegetables
  • Drizzle extra lime juice for brightness

Cultural and Historical Context

Peruvian cooking reflects a unique blend of Indigenous, Spanish, African, and Asian influences. Aji Verde, the beloved green sauce accompanying many Peruvian dishes, combines local herbs with creamy modern additions. The chicken-and-rice combination mirrors classic Peruvian arroz con pollo, known for its vibrant color, spice, and depth. This recipe is an accessible, home-style version that captures those bold flavors without complex steps or rare ingredients.

Seasonal Adaptations

  • Summer: Add fresh corn, zucchini, or extra citrus.
  • Fall: Replace bell peppers with roasted poblanos or add butternut cubes.
  • Winter: Mix in spinach or kale for warmth and extra nutrients.
  • Spring: Add fresh herbs like mint or parsley to brighten the dish.

Pro Tips

  • Sear chicken deeply for maximum flavor.
  • Let the rice rest 5 minutes after cooking for fluffier texture.
  • Add 1 tablespoon butter to the rice while cooking for richness.
  • Taste your green sauce and adjust lime/salt as needed.
READ Related Post  Snapple logo Symbol, History And Evolution, PNG, Black Background 2025

Chef’s Special Tips

  • A spoonful of aji amarillo paste instantly upgrades authenticity.
  • Stir a splash of white wine into the onions for gourmet depth.
  • For crispier chicken, sear thighs skin-on, then finish in the pan skin-side up.

Conclusion

Peruvian Chicken and Rice with Green Sauce is a vibrant, comforting dish you’ll want to make again and again. With bold spices, juicy chicken, fragrant rice, and that irresistible Aji Verde, every bite delivers warmth and excitement. Try it for your next weeknight dinner or weekend feast, and don’t forget to drizzle extra green sauce for maximum flavor. If you enjoy globally inspired comfort food, add this recipe to your rotation, you won’t regret it!

FAQs

What makes Peruvian green sauce unique?
Aji Verde blends cilantro, jalapeño, garlic, lime, and creamy ingredients to make a cool yet spicy sauce that pairs well with grilled meats, rice dishes, and sides. Aji amarillo paste adds the signature Peruvian flavor.

Can I make this without a blender?
For best texture, a blender or food processor is ideal. In a pinch, finely mince ingredients and whisk, though the sauce won’t be as smooth.

Can I use bone-in chicken?
Yes—add 10–12 extra minutes of simmer time to ensure the chicken cooks through.

Is this recipe spicy?
It’s mildly spicy. Remove jalapeño seeds for less heat or use serrano peppers for more intensity.

Can I make it ahead of time?
Absolutely. The flavors deepen as it sits. Store the sauce separately to keep it bright and fresh.